Name: Lentil and Quinoa Stuffed Bell Peppers
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 4 large bell peppers, halved lengthwise and seeded; 1/2 cup dry green or brown lentils, cooked (about 1½ cups cooked); 1/2 cup dry quinoa, cooked (about 1½ cups cooked); 2 cups fresh spinach, chopped; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup tomato sauce; Chopped parsley or crumbled feta, for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).
Sauté the aromatics. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 4 to 5 minutes.
Make the filling. Add the spinach and cook until wilted. Stir in the lentils and quinoa. Add the cumin, paprika, salt, pepper, and tomato sauce, mix well, and heat through.
Stuff the peppers. Place the pepper halves cut side up in a baking dish. Spoon the filling evenly into each one.
Bake. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until the peppers are tender.
Serve. Garnish with parsley or feta if you like, and serve warm.

Notes

Makes 8 pepper halves, or 4 servings of 2 halves each. Cook time includes cooking the lentils and quinoa as well as baking the peppers. The nutrition estimate below is per pepper half.
Protein: lentils and quinoa. Fiber: bell peppers, lentils, onions, spinach.

Nutrition estimate (per stuffed pepper half)
Protein	14 g
Fiber	11 g
Calories	about 280
Carbohydrates	about 30 g
Fat	about 9 g